Product Review

Thai White Seafood Tom Yam Fish Head Noodles

by Lisa K. Photography FriedChillies on Tue, August 29, 2017

Maggi Royale Thai White Seafood Tum Yum is a great product on its own merit. But you can jazz it up with some fresh ingredients to make it into a whole new hearty meal which makes you crave for more!

Instant noodles at it's best!

Yup, it's a mouthful to say but dang it's delicious. Right remember our ridiculously tasty Korean Spicy Beef Ramen Burger? In the Maggi Royale range, our latest favourite is the Thai White Seafood Tom Yam. This one has a flavourful broth with a punch of kaffir lime leaves, lemongrass and prawn savouriness. There is a slight hint of sweetness too within the heat.

Alrighty. On its own it's again a good bowl of noodles. Springier noodles with fancier notes, you pretty much can't stop slurping the soup! True to the front of the packet, we added various goodies for more bite fresh prawns, straw mushrooms, thinly sliced chicken breast, kaffir lime leaves, chilli, fresh coriander and a squeeze of lime to finish it off. The result? Look at that picture! Makes you salivate doesn't it!


Now to crank it up another notch. We wanted to make it even more epic- like Fish Head Noodles epic. Something about the savouriness and creaminess of the broth made us suspect that it would be a great base for Fish Head noodles. (And we were right!)

White Seafood Tom Yam Fish Head Noodles

1 small red snapper, filleted and head cut in half
Salt and white pepper
Corn flour, as needed
Oil for frying

2 packets Maggi Royale Thai White Seafood Tom Yum
1 tofu cut into cubes
2 baby corn, halved
1 tomato, cut into wedges
2 pieces kaffir lime leaves
Chopped Chinese celery leaves

Firstly dry the fish head with a kitchen towel and season with salt and white pepper. Then dust corn flour all over the fish, making sure every surface is coated. Shake off excess.

Fry the fish heads and fillets in hot oil until crispy. Drain on paper towels.

Bring a pot of water to boil and cook the Maggi Royale Thai White Seafood Tom Yum as per packet instructions. Put in the tofu cubes, baby corn and tomato wedges and kaffir lime leaves and bring it to a simmer. Add in the noodles and cook until soft.

Add the fish head and let it simmer for no more than 30 seconds. Stir in the creamer last and turn off the heat.

Garnish with chopped Chinese celery leaves and serve while it is piping hot.

Serve with your favourite sambal belacan. And by all means add any vegetables you like. We suggest some chunks of yam and pickled vegetables. Yum!

If you prefer fish fillets, go ahead and use them instead. Equally delicious!

What we love about the Maggi Royale range of noodles is that both their noodles and flavours are robust enough to play around with. So you can definitely have it as is, or whip up a favourite dish using their noodles as a base. Try it!

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